Paschal Eggs with Filling
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
128
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 1 Pickled cucumber
- 2 Radish
- 50 grams Quark
- 1 tsp scallions
- salt
- freshly ground peppers
- 1 tsp hot Mustard
- 40 grams cream cheese
- 1 shallot
- 1 generous pinch ground paprika
- cayenne pepper
- 2 Tbsps Cress
Preparation steps
1.
Hard boil the eggs in boiling water. Remove the eggs from water, rinse, peel and halve. Remove the yolks and keep aside for the filling.
For first filling, rinse the radishes, peel and finely chop. Finely chop the dill pickle. Mix the dill pickle and radishes with the quark. Add the chives, and season with salt and pepper.
For the second filling, mash the cooked egg yolks with a fork, mix with the mustard, and stir into the cream cheese. Peel the shallots, chop finely and mix along with the paprika into the egg yolk mixture. Season with salt and cayenne pepper.
Fill both the fillings into the egg halves. You may fill the filling with a small ice cream scoop.
2.
Garnish with cress and serve.
